Suzy Q's Hometown Diner
Last inspected: Apr 21, 2026
55
Score
Going back to 2022, Suzy Q's Hometown Diner has 11 inspections in the public record. On Apr 21, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to other Jupiter restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 21, 2026
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food re-served to customers. Butter chips left out on all tables and put back in refrigerator. See stop sale**Repeat Violation** **Repeat Violation** **Admin Complaint**
07-08-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on all tables and put back in refrigerator.
01B-13-4
High Priority - Dish washer touched dirty dishes and then handled clean dishes without washing hands. Dish washer washed her hands. **Corrected On-Site**
12A-29-4
Basic - In-use wet wiping cloth/towel used under cutting board at cook line. Operator removed. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Very slow draining water in hand sink on cook line.
29-20-5
55
Mar 24, 2026
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Cook cracked 4 raw shell eggs and then handled ready-to-eat sausage links, placing links in walk in cooler,without washing hands. Cook went to wash his hands. **Corrected On-Site**
12A-27-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw prepared yesterday marked 3.12.26 in walk in cooler Operator replaced label. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on all tables.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 66F on prep table at cook line. Sausage links were cooked yesterday, cooled and removed from temperature control 3 hours ago, left out at cook line. Cook placed sausage links in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Butter chips left out on all tables. See stop sale
07-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
22-20-5
45
Oct 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with green mold like substance at sandwich/salad station. **Warning** - From follow-up inspection 2025-10-28: **Time Extended**
22-02-4
90
Aug 27, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chicken noodle soup (52F - Cooling) at 9:23; cooling since 11:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chicken noodle soup (52F - Cooling) at 9:23; cooling since 11:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich flip top cooler: sliced mozzarella (51F - Cold Holding) Filled to rim of pan. ; sour cream (53F - Cold Holding) In squirt bottle filled above rim of pan in upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portions in half and placed in lower portion of cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site** **Repeat Violation** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with green mold like substance at sandwich/salad station. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Benny, nova platter, bagel with nova and side of nova not identified as raw on menu. Educated operator on proper menu identification. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not available at time of inspection. For quaternary sanitizer at triple sink. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not labeled by dish machine. **Corrected On-Site** **Warning**
41-17-4
Basic - Food stored on floor. Corned beef hash stored on floor in dry storage. **Warning**
08B-38-4
35
Dec 26, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled Raw shell eggs over tortillas and Cole slaw at flip top cooler across from flat top grill. Raw shell eggs over juice at walk in cooler. Operator stored products properly. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site**
41-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee certificate expired Pamela McGrath 11/7/24
53B-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Split pea soup made 12/23, baked potatoes made 12/24 missing date marks. Operator dated products. **Corrected On-Site**
02C-02-5
61
Aug 27, 2024
Routine - Food
No violations found.
100
Aug 26, 2024
Routine - Food
7 critical violations. 1 major violation.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front case: cheddar quiche (46F - Cold Holding) Large Flip top cook line: sliced cheese (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw fish at reach in freezer on cook line. Both products removed from commercial packaging. Operator stored properly.
08A-17-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in dry storage area not landing on surfaces. Observed 1 flying insect land on scale at shelf by office. Advised operator to kill and remove flying insects.
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. 1 can roasted peppers dented to seam of can at dry storage.
01B-01-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On back dock with hose connected.
29-34-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No Time stamp for raw shell eggs. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front case: cheddar quiche (46F - Cold Holding) Large Flip top cook line: sliced cheese (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Walk in cooler : Cooked mushrooms 48F - cold holding , egg salad 50F - cold holding , corned beef 51F - cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Refrigeration technician arrived during course of inspection and confident he will have unit working properly within 30 minutes. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (58F - Cooling) at 9:19 since 8:30 - 56F at 9:50 Observed in pan filled to top of pan at large flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator split portion in half and placed extra portion in lower portion of cooler. **Corrective Action Taken**
03D-15-4
32
Jan 8, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks. Cook pooling shell eggs, next to walk in cooler,went to date mark home fries and placing them in containers, without changing gloves and washing hands. Cook went to wash his hands and put a pair of fresh gloves on. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash 50°F on shelf at cook line, cook stated removed from temperature less than one hour ago. Cook placed corned beef hash in refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was one hour ago. Eggs were pooled one hour ago. Cook time marked. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox eggs and onions, Bagel and Nova Sandwich not identified on menu, as being raw. **Warning**
02B-01-5
Basic - In-use scoop not stored with handle above the top of time/temperature control for safety food and rim of the container of coleslaw in walk in cooler. Cook removed. **Corrected On-Site** **Warning**
10-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed and placed into dish machine. **Corrected On-Site** **Warning**
10-17-4
52
Jul 24, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking+ sliced cheese and batter at cook line; As per operator food out on four hour plan since 9:00; time marked **Corrected On-Site**
03F-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple water bottles by: prep table next to toaster; next to single service items at front counter Operator stored properly; Opened employee beverage container in a cold holding unit with food to be served to customers- inside reach in cooler at cook line and display case at front counter Operator stored properly **Corrected On-Site**
12B-07-4
Basic - Bowl used to dispense food chili in walk-in cooler; operator removed **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car keys and cell phone on top of raisin container at dry storage area;
40-06-5
74
Jan 23, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
70
Aug 17, 2022
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Orzo with date mark from 08/09/22 in walk-in cooler See Stop Sale
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Orzo with date mark from 08/09/22 in walk-in cooler See Stop Sale
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-50F - Cold Holding);in low boy across from flat top at cook line; as per operator food not prepared or portioned today; food overstocked; Food out of temperature for less than four hours; Operator placed ice bags; **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (125-137F - Hot Holding) in steam table at cook line; as per operator food out of temperature for less than four hours; food not stored or covered; Operator stirred - to 149° F **Corrected On-Site**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher not trained on how to properly test sanitizer at three compartment sink and dishwasher; Operator educated; **Corrective Action Taken**
53B-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (61-64F - Cooling)at 9:38 to 61-64 at 10:05 since 7:30 in reach in cooler across from flat top; Food overstocked and cooler not closed; Operator placed food in ice bath and divided in smaller batches; **Corrective Action Taken**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on the menu- not identified
02B-01-5
Intermediate - operator unable to provide original certificate for some employees trained
53B-09-4
Basic - Food stored on floor. Chicken and pulled eggs stored on the floor in walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
35
Frequently Asked Questions
When was Suzy Q's Hometown Diner last inspected?
The most recent health inspection at Suzy Q's Hometown Diner on file is from Apr 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Suzy Q's Hometown Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Suzy Q's Hometown Diner.
How does Suzy Q's Hometown Diner compare to other restaurants in Jupiter?
Suzy Q's Hometown Diner most recently scored 55 out of 100, which is lower than the Jupiter average of 79.
Has Suzy Q's Hometown Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Suzy Q's Hometown Diner have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Suzy Q's Hometown Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Suzy Q's Hometown Diner inspected?
Based on the inspection history on file, Suzy Q's Hometown Diner is inspected around three times per year on average.
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